62020
Food service supervisors
- Express Entry skill level
- Yes
- Regulated in Québec
- No
- In demand in Manitoba
- Yes
Classification
Sales & service
6 › 62 › 620 › 6202
Definition
Food service supervisors supervise, direct and coordinate the activities of workers who prepare, portion and serve food. They are employed by hospitals and other health care establishments and by cafeterias, catering companies and other food service establishments.
Main duties
- This group performs some or all of the following duties:
- Supervise, coordinate and schedule the activities of staff who prepare, portion and serve food
- Estimate and order ingredients and supplies required for meal preparation
- Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
- Establish work schedules and procedures
- Maintain records of stock, repairs, sales and wastage
- Train staff in job duties, and sanitation and safety procedures
- Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
- Ensure that food and service meet quality control standards
- May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
- May plan cafeteria menus and determine related food and labour costs.
Example job titles
- •cafeteria supervisor
- •canteen supervisor
- •catering supervisor
- •food service supervisor
Overview
Food service supervisors (NOC 2021: 62020) play a crucial role in Canada’s diverse hospitality and food service sectors. Classified under TEER 2, this occupation involves supervising, co-ordinating, and scheduling the daily activities of food counter attendants, kitchen helpers, and other food service staff. According to Employment and Social Development Canada (ESDC), key responsibilities include estimating and ordering food ingredients and supplies, establishing work schedules, maintaining records of stock, repairs, sales, and wastage, and training staff in job duties, sanitation, and safety procedures.
To qualify for employment as a food service supervisor in Canada, candidates typically require the completion of secondary school. Additionally, completion of a community college program in food service administration, hotel and restaurant management, or a related discipline is usually required, or alternatively, several years of experience in food preparation or service. Because NOC 62020 is classified as a TEER 2 occupation, qualified professionals may be eligible for key Canadian economic immigration pathways, including the Federal Skilled Worker Program under Express Entry, as well as various Provincial Nominee Programs (PNPs).
Disclaimer: This information is for educational purposes only and does not constitute legal advice. Please refer to official IRCC and ESDC guidelines for the most current immigration policies and requirements.
Educational overview summarizing this occupation. Always confirm against the official NOC profile and IRCC before relying on it.
Occupation data: Statistics Canada / ESDC — National Occupational Classification (NOC) 2021.